Adapted from a Jamie Oliver recipe which was published on the Sainsbury’s website, the original recipe can be found here.
Double Chocolate chip cookies:
50 g unsalted butter
200 g quality dark chocolate (70%)
1 x 397g tin of condensed milk
25 g ground almonds
2 heaped tsp cocoa
200 g self-raising flour
100g chocolate chips
1 bar of Hershey’s cookies and creme
- Melt the butter and chocolate in a pan on a low heat until smooth and combined, stirring occasionally. Remove from the heat and stir in the condensed milk, followed by the almonds and cocoa.
- Sift in the flour and a pinch of sea salt, mix together, then chill in the fridge for 20 to 30 minutes (no longer). Once cool, but still pliable, smash up the cookies and creme bar then mix it all together, at this point you can put into the fridge or freeze in a log until ready for fresh cookies.
- Preheat the oven to 170ºC/325ºF/gas 3.
- Divide the mixture by either cutting circles through the log around half a cm thick and place on a couple of large baking trays lined with greaseproof paper and top with the chocolate chips.
- Bake for around 12 minutes, or until chewy in the middle and firm at the edges.
- Leave to sit in the tray for 5 minutes, then transfer to a wire rack to cool.